Pain - More than a sandwich

Pain - More than a sandwich -

I'll never forget my first real bread. It was here, in San Francisco, instead of Saigon Sandwich, and I remember thinking, this is just not one of the best sandwiches I've ever had to eat, but one of the best things, period .

Not only by the amazing contrasts in flavor that we receive, and texture, the temperature difference Nhung Giua crusty roll, hot, filled meat, and fresh, crunchy vegetables, makes so much fun to eat.

Moreover, just sweet nên secret sauce enough to temporarily turn off the heat of the jalapenos and Sriracha. Which reminds me, everything here is "to taste." The tiền below are only guidelines, and guidelines, I mean guesses.

If you are not in our 5-spice roast pork sandwich for that, you can pretty much use any ingredients of the preferred của sandwich. Ham is great, like smoked turkey, and while I have not tried it yet, I bet many of our grilled chicken breast recipes here would be stellar. Just do not forget the pie!

I prefer the smooth type of block Buttery, and you do not get to the whimsy. That of the cheese shop, pork and chicken livers base is just perfect. Stay tuned for the video coming soon French rolls, and at some point very soon, I hope you give this a try. Have fun!

for bread Ingredients:

1 crusty french bread sandwich

3 tablespoons secret sauce (mayo, seasoned with hoisin sauce to taste, and Sriracha )

4 ounces of roasted pork

2 oz smooth paste

pickled daikon and carrot 1/2 cup *

1/4 cup coriander leaves

6-7 slices of jalapeno

6 thin spears English cucumber

* to make the marinated carrot daikon, use equal parts mix enough and seasoned rice vinegar coat. Let stand for 15-20 minutes, or slightly until vegetables are limp. Drain and use or refrigerate. If you use regular vinegar, add a pinch of salt and sugar.